Food for Thought – March 31, 2015

Cheese in a universal food. There are many varieties and it can be used in many dishes. I will be giving you recipes today from the Woman’s Day Kitchen of April, 1972.

Two-Cheese Spaghetti

1/2 lb. very thin spaghetti

1 can (15 oz.) herb tomato sauce

1 cup coarsely shredded Muenster cheese

1/2 cup finely shredded provolone cheese

1/2 cup parsley

Cook and drain spaghetti. Add sauce and heat, lifting gently with 2–prong fork. Add Muenster and stir gently into spaghetti until just melted. Sprinkle with provolone mixed with parsley.

Serves: 4-6.

Cheese Spoon Bread

3/4 cup regular cornmeal

1 tsp. salt

1/8 tsp. pepper

1 Tbsp. sugar or sugar substitute

2 Tbsp. butter or margarine

2 cups milk

1 cup water

1/2 lb. process American cheese

3 eggs, beaten

In saucepan, mix first 5 ingredients and 1 cup each milk and water. Bring to boil and cook, stirring until thickened. Cut 2/3 of cheese into small pieces. Stir into cornmeal mixture. Add remaining milk and eggs. Mix well and pour into 4 individual baking dishes or 1-1/2-quart casserole. Bake in preheated 325 degree oven about 35 minutes for individual dishes, 45 minutes for large one.

Serves: 4.

Cheese-Apple Salad

2 large eating apples

2 Tbsp. lemon juice

1 cup diced celery

1 cup diced Monterey Jack or Cheddar cheese

1/4 cup mayonnaise

Salad greens

Few broken nutmeats (optional)

Wash, core and dice apples. Stir in lemon juice, then add celery and cheese. Add mayonnaise and mix well; chill. Serve a short time later on salad greens, and top with nuts, if desired.